SHOW OFF YOUR YUM! Food Photography Thread

[Soon2BChixMom]

Which, the one I've been using or the new one I'm trying?

The new one. I thought I could search for the Bobby Flay one. Sometimes the celebrity recipes I have tried do not turn out either, but I suppose they do a lot of guessing at measurements - like my grandma always did. Her recipes never turned out like they did when she made them!

 

[pennyJo1960]

PIZZA DOUGH
"This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!"

Ingredients

• 1 1/2 (.25 ounce and a bit more) package active dry yeast
• 1 1/2 teaspoon white sugar
• 1 1/2 cup warm water (110 degrees F/45 degrees C)
• 3 cups bread flour
• 2 tablespoons olive oil
• 1 1/2 teaspoon salt

Directions
1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

This is perfect for a large pizza if you make two double the recipe

 

[Soon2BChixMom]

PIZZA DOUGH
"This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go!! It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy!"

Ingredients

• 1 1/2 (.25 ounce and a bit more) package active dry yeast
• 1 1/2 teaspoon white sugar
• 1 1/2 cup warm water (110 degrees F/45 degrees C)
• 3 cups bread flour
• 2 tablespoons olive oil
• 1 1/2 teaspoon salt

Directions
1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

This is perfect for a large pizza if you make two double the recipe

Thanks! But, you don't use a pizza stone just one with bullet holes right?

 

[N F C]

The new one. I thought I could search for the Bobby Flay one. Sometimes the celebrity recipes I have tried do not turn out either, but I suppose they do a lot of guessing at measurements - like my grandma always did. Her recipes never turned out like they did when she made them!

Bobby Flay's Pizza Dough (Makes 2 14" crusts) OLD RECIPE
3 1/2 to 4 Cups bread flour
1 tsp sugar
2 1/4 tsp instant dry yeast (1 packet)
2 tsp kosher salt
1 1/2 Cup water (110*)
2 Tab olive oil plus 2 tsp

*Combine four, sugar, yeast & salt in mixer bowl and combine
*With mixer running add water & 2 Tab olive oil. Mix until dough forms a ball
*Scrape dough onto lightly floured surface & gently knead into smooth, firm ball.
*Oil large bowl with remaining 2 tsp olive oil, put dough into bowl and cover. Place in warm place to rise until double (about 1 hour).
*Turn dough onto lightly floured surface and divide into 2 equal pieces. Cover & let rest 10 minutes.

New York Style Pizza Dough (Makes 3 12" crusts) NEW RECIPE
22.5 oz bread flour (about 4 1/2 Cups)
.5 oz sugar (about 1 1/2 Tab)
.35 oz kosher salt (about 1 Tab)
.35 oz instant yeast (about 2 tsp)
1.125 oz olive oil (about 3 Tab)
15 oz lukewarm water

* Combine flour, sugar, salt and yeast in food processor. Pulse 3-4 times until incorporated. Add olive oil and water. Run processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
* Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. Divide dough into 3 even parts and place each in a quart size zip lock bag. Place in refrigerator and allow to rise at least 1 day and up to 5 days. Remove from fridge, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

The ingredients are the same but with the new recipe, I did actually use my kitchen scale. And having a rest in the refrigerator is something different...it's supposed to affect texture and taste. We'll find out!

 

[N F C]

Thanks! But, you don't use a pizza stone just one with bullet holes right?

We always cook our pizza on a stone in a 450* oven. Makes for a nice crust!

 

[pennyJo1960]

Thanks! But, you don't use a pizza stone just one with bullet holes right?

problem with the pizza stone had to do with operator error

 

[igorsMistress]

Yummers where did you get the egg cutter

There's a store called Kitchen Gourmet here that I bought it from...dangerous place if you like kitchen gadgets. Here's a link:
https://www.google.com/search?q=pro...d-metropcs-us&sourceid=chrome-mobile&ie=UTF-8

 

[pennyJo1960]

Just found on Amazon a ton of egg slicers that do many things but not wash the dishes

 

[Lazy Farmer]

I know that one! I've seen it before!

 

[pennyJo1960]

I could get in all kinds of grief with that we have a kitchen store here BF stops anytimew I ask but knows it will cost